Processing of Jackfruit

1. Dr. R. T. Patil
Central Institute of Agricultural
Engineering, Bhopal
Post Harvest Management and
Value Addition of Jack fruit

2. Reasons for Losses
1. Handling of raw produce through many stages of
middlemen.
2. Processing is mostly controlled by urban rather than rural
entrepreneurs which leads to losses in valuable by
products.
3. Non availability of adequate and efficient equipment and
machinery to be used in catchment areas.
4. Low level of entrepreneurial urge in rural areas due to
constraints of finance, assured market and proper training
on technology
5. On the whole, there exists a fragmented and inefficient
value chain
Higher the Value Addition Better the PH
Management and Lower Will Be Losses

3. Jackfruit in India
•In South India, the jackfruit is a popular food ranking
next to the mango and banana
•There are more than 100,000 trees
•Total area for jackfruit in India is about 14,826 acres.
•In India, a good yield is 150 large fruits per tree
annually, though some trees bear as many as 250 and
a fully mature tree may produce 500 of medium or
small size.
Jackfruits are of two types
1) Koozha chakka-Small, fibrous, soft, mushy, but very
sweet carpels for domestic consumption 2)Koozha
pazham- more important commercially, with crisp
carpers of high quality known as Varika

4. Nutritional Value per 100 g

5. Toxicity
Raw, unripe fruit that is astringent and
indigestible.
The ripe fruit is somewhat laxative; if
eaten in excess it will cause diarrhea.
Raw jackfruit seeds are indigestible
due to the presence of a powerful
trypsin inhibitor hence need boiling or
baking.

6. Unit Operations related to
Jackfruit
•Harvesting at Maturity
•Pre cooling & washing
•Cool/cold storage
•Safe transport/handling
•Fruit cutting
•Value addition to bulbs
•Value addition to peel
•Value addition to stone

7. Harvesting
Fruits mature 3 to 8
months from flowering.
Indicators of fruit
ripeness:
•When the last leaf on
the stalk turns yellow;
•The fruit produces dull,
hollow sounds when
tapped;
•Its well-developed
requires moderate
pressure to take out
bulbs.

8. Storage
•Turn brown and deteriorate quickly
after ripening.
•Can be kept for 3 to 6 weeks at 52°
to 55°F (11.11°-12.78°C) and
relative humidity of 85 to 95%.
•The fruits may be covered with
paper sacks to protect them from
pests and diseases.

9. Value addition to bulbs
•Bulbs can be consumed as raw or cooked or
made into ice cream, chutney, jam, jelly, paste,
"leather" or papad.
•Bulbs are canned in syrup made with sugar or
honey with citric acid added and crisp types of
jackfruit are preferred for canning.
•The ripe bulbs are mechanically pulped to
make jackfruit nectar or reduced to concentrate
or powder.
•Synthetic flavoring for canning & nector
•ethyl and n-butyl esters of 4-hydroxybutyric
acid at 120 ppm and 100 ppm, respectively.

10. Value addition to bulbs
•Ripe bulbs are dried, fried in oil and salted for
eating like potato chips.
•Improved methods of preserving and candying
jackfruit pulp have been developed by CFTRI
•Canned pulp retains quality for 63 weeks at
room temperature (24-27°C). When frozen, the
canned pulp keeps well for 2 years.
•The ripe bulbs, fermented and then distilled,
produce a potent liquor.

11. Jackfruit Chips Cutting machine
•Cuts are made of equal
width and of snow white
fresh colours.
•Capacity : one person
can operate this machine
by hand and produce
equal bullb cuttings equal
to to 3 persons output
•Cutting of equal size.
•In this process the buld
pulp do not get dried
hence cuttings are very
crispy.
Source: Shri Industry, Pune

12. Minimal Processing of Bulb
•Post-cutting phytosanitation wash was
given followed by a dip pretreatment with
calcium chloride, ascorbic acid and
sodium benzoate under mild acidified
conditions
•MAP was found to preserve the
firmness value of the jackfruit bulbs upto
35 days when packaged in gas mixture
flushed PE bags was 35 days.
(Alok Saxena et al., 2007)

13. Value addition to seeds
•The seeds are boiled or roasted and
eaten, or boiled and preserved in syrup
like chestnuts.
•They can also be canned in brine, in
curry, and, like baked beans, in tomato
sauce and are often included in curried
dishes.
•Roasted, dried seeds are ground to
make a flour which is blended with wheat
flour for baking.

14. Value addition to rind
•The rind has been found to yield a
fair jelly with citric acid.
•A pectin extract can be made from
the peel, undeveloped perianths and
core, or just from the inner rind
•undeveloped perianths and core
also yields a syrup used for tobacco
curing.

15. Medicinal Uses
•The seed starch is given to relieve
biliousness and the roasted seeds are
regarded as aphrodisiac.
•The dried latex yields artostenone,
convertible to artosterone, a compound
with marked androgenic action.
•Mixed with vinegar, the latex promotes
healing of abscesses, snakebite and
glandular swellings.

16. Medicinal Uses
•It is a rich source of complex carbohydrate,
dietary fiber, vitamins like vitamin A, C and
certain B vitamins, and minerals like calcium,
zinc, and phosphorous.
•They contain lignans, isoflavones, saponins,
that are called phytonutrients and their health
benefits are wide-ranging from anti-cancer to
antihypertensive, anti-ageing, antioxidant,
anti-ulcer, etc.

17. Mobile Cool Chamber

18. Evaporatively Cooled Room for Storage

19. CIPHET Evaporative Cooled Storage Structure